1. Place the carrots, beetroots, coconut, cashews and torn mint in a large mixing bowl.
2. In another bowl, make the dressing by mixing together the parsley, chopped mint, garlic, yogurt, salt and pepper. Stir in the lime juice and then pour the dressing over the salad and mix through. Garnish with the black sesame seeds.
Vegan option: Use a plant-based yogurt.
Extracted with kind permission from Wholefood Heaven in a Bowl: Natural, Nutritious and Delicious Wholefood Recipes to Nourish Body and Soul by David & Charlotte Bailey, published by Pavilion Books. Image credits to Haarala Hamilton.